25 June 2016

Taro root, which is the thick, tuber stalk of the taro plant is an extremely important part of global cuisines and diets, and has been for thousands of years.The most common form is dasheen, and the plant is also commonly known as “elephant ears”, due to the shape of the broad leaves, it can be cultivated for decorative or floral reasons.

The leaves, roots, and corms can be used as dietary ingredients, but the plant must be cooked; it is toxic in its raw form

Taro root is a starchy vegetable that is commonly used in place of a potato. Its hairy outer coating on its surface is similar to a coconut. The hairy outer layer is always removed with caution since skin irritation can arise caused by the juices secreted by the taro root. It is recommended to use protective rubber gloves when handling this tuber.Taro is higher in calories than potatoes but low in fat and a good source of protein, although free from gluten protein – good source of b complex vitamins.